Soups are the perfect food – year round. So, I went to the pro, Rachel Ray, for some great soup ideas and recipes! Here are (4) soups for you to try out. Enjoy!
Rachel Ray
1) Spring Chicken & Vegetable Soup (click here for the recipe)
Rachel Ray – Spring Chicken & Vegetable Soup
Here’s what you’ll need:
- 2 tablespoons olive oil
- 6 to 8 cups chicken stock, homemade or store-bought
- A pinch of saffron threads, optional
- 1 bunch spring onions or 2 to 3 leeks, sliced
- 2 carrots, chopped
- 4 cloves garlic, chopped
- Salt and pepper
- Juice of 1 lemon and 1 tablespoon zest
- 1 bundle thin asparagus, trimmed and thinly sliced on an angle
- 1 cup fresh shelled peas
- 1/2 poached or rotisserie chicken, skin and bones removed, chicken diced or shredded (use remaining chicken another night for dinner!)
- Thin egg noodles or fideo, a couple of handfuls
- 1/2 cup flat-leaf parsley, chopped
2) Tex-Mex Minstrone (click here for the recipe)
Rachel Ray – Tex Mex Minstrone
Here’s what you’ll need:
-1/3 cup plus 2 tablespoons EVOO Extra Virgin Olive Oil, plus more for drizzling
-Salt and pepper
-4 1/2 cups chicken or vegetable stock, divided
-4 jalapeo peppers, seeded
-1 shallot or 1/4 red onion, coarsely chopped
-2 large cloves garlic
-1 cup loosely packed cilantro
-1 cup loosely packed flat-leaf parsley
-2 to 3 sprigs fresh or 1 teaspoon (about 1/3 palmful) dried marjoram or oregano
-Juice of 1 lime
-2 tablespoons sherry vinegar
-1/3 pound bacon, chopped, optional
-2 carrots, peeled and chopped
-2 to 3 ribs of celery, chopped
-1 zucchini, seeds scraped and cut into small dice
-1 large or 2 medium onions, chopped
-4 cloves garlic, thinly sliced or chopped
-1 package corn tortillas, cut into 1-inch squares
-Olive oil cooking spray
-1 can red beans, drained
Rachel Ray – Bacon, Tomato & White Bean Soup
Here’s what you’ll need:
- 1 tablespoon EVOO Extra Virgin Olive Oil, plus more for drizzling
- 1/2 pound smoky bacon, chopped
- 2 red or white onions, finely chopped
- 3 to 4 cloves garlic, thinly sliced
- 1 fresno chile pepper, thinly sliced
- 2 large bay leaves
- 2 tablespoons chopped fresh thyme
- Salt and pepper
- 1 28- to 32-ounce can San Marzano tomatoes
- 2 cups tomato pure or passata
- 2 cups chicken stock
- 1 15-ounce can cannellini (white kidney) beans, drained
- Grated Pecorino Romano, for sprinkling
- A loaf of bread (such as ciabatta), charred, rubbed with garlic, drizzled with oil and sprinkled with salt and pepper, for mopping
Rachel Ray – Cauliflower & Cheddar Soup
Here’s what you’ll need:
-1 head cauliflower, cut into florets
-Salt
-2 tablespoons EVOO – Extra Virgin Olive Oil
-4 tablespoons butter, divided
-1 medium onion, finely chopped
-3 cloves garlic, grated or finely chopped
-Pepper
-3 tablespoons flour
-1 quart chicken stock
-1 cup whole milk or half-and-half
-4 slices pumpernickel sandwich bread
-8 deli slices rosemary ham
-6 tablespoons spicy brown mustard, divided
-2 1/2 cups good quality, aged, sharp cheddar cheese, grated
-A few grates of nutmeg
Thank, Rachel, for being a cooking inspiration and a joy to watch. Your enthusiasm makes cooking FUN!
HT RachelRay
